For what it's worth, my slim pocket volume "The Marling Menu-Master for Italy" defines "scampi" as follows:
SCAMPI: Actually a large prawn, best of which comes from the Adriatic, but again, there is confusion, for a salt-water crayfish can be called a Scampi, and what is a Gambero in one place will be called a Scampi in another."
I certainly don't claim to be an expert on this, but (leaving aside their treating the word "scampi" as a singular) I had assumed they were correct. Are they not?
Thanks. I've never seen the term "Dublin Bay prawns." Perhaps it's used in the UK, but never, as far as I know, in the US. I think of salt-water crayfish as langostinos--sort of miniature lobsters.
In the olden days, any form of scampi was called Dublin Bay Prawns in lesser eateries. I have not seen it on a menu in the UK for some years.
For real prawns one should go to NW Scotland and get fresh Langoustines. You can sometimes buy them offf the boat, but virtually all are bound for Paris and Madrid.
A New York cut steak in Kansas City is called a KC special in the big Apple.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.